Makes 10 madeleines
2 eggs
100g flour
5g baking powder
2 tbsp cooking oil
60g Abondance + 10g grated for garnish
2 tbsp pesto
2 tbsp JUST MILK semi skimmed Milk
Preheat oven at 220°C
In a bowl place flour, baking powder, eggs, and mix it all in. Pour in the oil gradually and whisk. Add in the Abondance, JUST MILK semi skimmed milk and pesto, finish with a crack of black pepper and a pinch of salt to taste.
Place preparation in the fridge to rest for 1 hour.
Fill in your madeleine molds with 1 tbsp of batter, top with the remaining grated Abondance.
Cook in the oven at 220°C for 4 minutes, then reduce heat to 180°C and cook for a further 10 to 15 minutes until golden.
Serve warm with some extra pesto on the side to dip!
